Resumo O consumo e, consequentemente, a produção de manteiga têm aumentado consideravelmente nos últimos anos. Para conhecer as manteigas comercializadas no Brasil, o estudo teve como objetivo analisar manteigas de origem brasileira, francesa, italiana e argentina. As amostras foram analisadas quanto ao teor de gordura, à umidade, ao extrato seco desengordurado e à acidez total, para comparação com a legislação brasileira. Também foram determinados os teores de cloretos, proteínas, cinzas, extrato seco total, atividade de água, cor e perfil lipídico. Em todas as análises, houve diferença significativa entre as amostras. Algumas amostras apresentaram desacordo com os requisitos de qualidade recomendados pela legislação brasileira para comercialização. Dez amostras não apresentaram o teor mínimo de gordura exigido, variando de 68,53% a 77,31% nas manteigas com sal e de 71,64% a 81,72% nas manteigas sem sal. Oito amostras estavam acima do permitido para umidade, variando de 17,05% a 20,28%, e todas estavam de acordo em relação à acidez. Os ácidos graxos predominantes em todas as amostras foram ácido mirístico (C14:0), ácido palmítico (C16:0), ácido esteárico (C18:0) e ácido oleico (C18:1n9). A influência regional, a raça do animal, o manejo dos animais e a época do ano em que o leite foi obtido para a produção das manteigas são considerados os principais motivos das diferenças físico-químicas encontradas entre as amostras.

Abstract The consumption and consequent production of butter has increased considerably in recent years. In order to know the butters sold in Brazil, the study aimed to analyze butters of Brazilian, French, Italian and Argentine origin. The samples were analyzed for fat content, moisture, Defatted Dry Extract (DDE), and total acidity for comparison with Brazilian legislation. The levels of chlorides, protein, ash, total dry extract, water activity, color and determination of the lipid profile were also determined. In all analyses, there was a statistically significant difference between the samples. Some samples showed disagreement with the quality requirements recommended in Brazilian legislation for commercialization. Indeed, 10 samples did not present the minimum fat content required, varying from 68.53% to 77.31% in butters with salt and from 71.64% to 81.72% in those without salt. Eight samples presented humidity levels above the legal recommendations, varying from 17.05% to 20.28%. All products were in agreement with acidity levels. The predominant fatty acids in all samples were myristic acid (C14: 0), palmitic acid (C16: 0), stearic acid (C18: 0) and oleic acid (C18: 1n9). The regional influence, breed and handling of the animals and season of the year in which the milk was obtained for butter production, were suggested to be the main reason for the physical-chemical difference found between the samples.

Abstract This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus as probiotic source, and green banana biomass as partial fat substitute, in a total of five treatments. Analyses were performed to evaluate probiotic viability, microbiological conditions, centesimal composition (moisture, fat, fat in dry extract, protein, ashes, carbohydrates), water activity, resistant starch, colour, texture, lipid profile and sensory acceptability. The addition of green banana biomass and fat reduction resulted in changes in the centesimal composition of the cheeses, with their moisture indexes increased and protein decreased, the F1 formulation was the only one that can be considered as low fat content and was also the one that presented higher moisture. The yellowish white coloration of the formulations was altered as a function of the composition as well as the texture parameters, F1 and F3 treatments presented the greatest changes. Probiotic viability did not differ between formulations, it only changed over time.

Abstract Functional foods are those that bring benefits to human health beyond nutrition such as the prevention of cardiovascular diseases, allergies and intestinal problems. Among the functional foods highly consumed worldwide, yogurt is highlighted, especially in the probiotic and symbiotic versions. The aim of this study was to use the Jerusalem artichoke tuber flour ( Helianthus tuberosus L.) as a new prebiotic source for the development of functional yogurt. The identification and quantification of the fructans of the Jerusalem artichoke flour was performed and later yoghurt formulations were elaborated. These yogurts were submitted to analyses of centesimal composition, shelf life and sensorial evaluation. For the biological evaluation, a symbiotic yogurt formulation was chosen (the best accepted in sensorial evaluation) and included in the feed of New Zealand white rabbits, in the growth and final phase. The in vivo experiment had three distinct groups (control group, probiotic group and symbiotic group). At the end of 50 days of experiment, the animals were euthanized and submitted to the serological and cecal microbiota evaluation. Through this study, the prebiotic/bifidogenic capacity of Jerusalem artichoke flour was evidenced.